Cantonese Chicken With Vegetables

1. 1

   Heat a wok or large skillet over high heat.

2. 2

   Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.

3. 3

   Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds.

4. 4

   Add the carrots and water. Cover partially and cook, stirring occasionally, until almost tender, about 2 minutes. Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Add the Cantonese Light Sauce and increase heat to high.

5. 5

   When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute.

6. 6

   Serve immediately over the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.